These Keto Chocolate Chip Cookies are a low-carb take on a classic favorite. They’re chewy, buttery, and have those classic puddles of chocolate. And since they are made with almond flour or coconut flour instead of wheat flour, the net carbs are kept low, while the crumb remains tender. Sweetener, like erythritol, monk fruit, or stevia, is used in place of sugar, which adds just the right amount of sweetness without spiking blood sugar.
The chocolate chips are typically sugar-free, stevia-sweetened, or unsweetened cocoa varieties, so they add a lot of flavor without all the sugar and carbs. Butter, vanilla extract, and eggs account for richness and structure, and — if you feel inclined — walnuts or pecans are nice but not essential for crunch and flavor.
How to Serve these keto chocolate chip cookies can be made crisp and crunchy, or soft and chewy, according to your personal liking. They’re just right with a cup of coffee, as a post-dinner treat, or for meal prepping, a sweet snack that won’t take you off the rails.
If there were ever a cookie that could teach you that nostalgic things no longer need sugar or flour, this would be it. Loaded with golden edges, melty chocolate chips, and classic flavor, keto chocolate chip cookies bring us everything we love about the original, while managing to keep carbs in check.
Keto Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with paper
- In a large bowl, whip butter with powdered erythritol until fluffy (2 to 3minutes). You’ll want to use a medium speed on your mixer
- Crack the egg into the bowl, add vanilla, and beat again until smooth
- In a small bowl whisk together almond flour, baking soda, and salt
- Gradually mix in dry ingredients with a spatula until it forms into a dough
- Very gently, fold in sugar-free chocolate chips, until evenly mixed
- Cluster~1 tbsp dough for each cookie on baking sheet, 2" apart. Flatten slightly with fingers
- Bake10-12 mins or until edges start to turn golden. Centers will look soft—don’t over bake
- Cool cookies on sheet for 5 minutes and then transfer to wire racks
Notes
Flavour Profile of Keto Chocolate Chip Cookies
- Sweetness (Clean & Balanced)
- They are sweetened with erythritol, monk fruit, or allulose, and the sweetness is more ethereal and less lingering than sugar.
- They’re just decadent enough to feel like indulgent bites but not so sweet that you’re seeking out a glass of water to put the fire out in your brain.
- Buttery Richness
- The inclusion of butter or ghee lends a rich, creamy base, which amplifies the indulgence of the cookie.
- Produces the classically melt-in-your-mouth texture that is characteristic of classic chocolate chip cookies.
- Nutty Depth
- Almond flour imparts a mild, nutty, and slightly earthy flavor.
- This gives the cookie base depth warmth, which is unlike a regular wheat flour option.
- Chocolate Intensity
- Unsweetened dark or semisweet chocolate chips provide a strong, bittersweet undertone, sufficient to counterbalance the sweetness.
- Every bite has little spots of yummy, melty chocolate that contrast so well with the softness of the cookie dough.
- Vanilla & Warm Notes
- A shot of vanilla extract rounds out the nutty and chocolate-laden flavor, and smells sweet.
- An optional touch of cinnamon or espresso powder can add even more depth.
- Texture & Mouthfeel
- Chewy at the center with crisp edges (depending, of course, on how you bake them).
- The almond flour makes them a little more crumbly and tender than standard cookies.
Keto Chocolate Chip Cookies Nutrition and Calories
| Nutrient | Amount per Cookie |
| Calories | ~120–130 kcal |
| Total Fat | 11–12 g |
| – Saturated Fat | 5–6 g |
| Protein | 3 g |
| Total Carbohydrates | 8 g |
| – Dietary Fiber | 3 g |
| – Sugar Alcohols | 4 g |
| Net Carbs | 1 g |
| Sugar | <1 g |
| Cholesterol | ~20–25 mg |
| Sodium | ~70–90 mg |
FAQs
Q1. Are your Keto Chocolate Chip Cookies actually low-carb?
A1. Yes. Most recipes are 1-2 net carbs per cookie based on the sweetener and chocolate chips you use.
Q2. What kind of flour is best for them?
- The most common is almond flour, which contributes a nutty, tender texture.
- You can use coconut flour, however, only sparingly, as it soaks up more moisture.
- Some bakers combine both for balance.
Q3. Which sweeteners work best?
A3. Powdered (not granulated) erythritol, monk fruit, allulose, or blends are ideal. Allulose will make them a bit chewier, while erythritol will make them more crisp.
Q4. Do they taste like a regular chocolate chip cookie?
A4. They are pure buttery, nutty, mildly sweet, chocolatey deliciousness that reminds you very strongly of the non-keto version of these guys. The only real difference is texture, which is slightly crumbly from almond flour.
Q5. What kind of chocolate chips should I use?
A5. Opt for sugar-free chocolate chips sweetened with stevia, monk fruit, or erythritol (Lakanto, ChocZero, or homemade keto chocolate chunks).
Hi, I’m Candice Knauer!
I’m passionate about creating delicious, healthy meals that make the keto lifestyle simple and enjoyable. What started as my personal journey into low-carb cooking has grown into a collection of recipes that I love sharing with others who want to feel their best while still enjoying great food.